Ingredients 1 tablespoon Oil (Vegetable or any Nut) 1 tablespoon Mustard Seeds 1 tablespoon Cumin Seeds 2 Green Chillies – Slit 1 Onion – Chopped 1 Tomato – Chopped 1 Cup Yogurt (Indian Yogurt) 1/4 Tablespoon Red Chilli Powder 1/4 Tablespoon Turmeric Powder 1/4 Tablespoon Coriander Poweder Pinch of Asafoetida Salt to Taste
Directions Heat oil in a Wok Add Asafoetida, Cumin and Mustard Seeds and sauté for a minute. Add Green Chillies and Onions and sauté until lightly brown. Add the tomatoes and cook unlit the water separates and the tomatoes are soft. Add the Red Chilli powder, Turmeric and Coriander powder and mix it well. Add Yogurt and mix it well.
2 Salmon fillets
½ tablespoon red chili powder
½ tablespoon turmeric powder
2 tomatoes – finely chopped
1 tablespoon ginger paste
4 garlic pods (whole or chopped)
4 green chillies (slit in the middle)
1 tablespoon cumin powder
1 cup shredded coconut
1 tablespoon tamarind water
2 tablespoon coconut oil
½ tablespoon mustard seeds
2-3 whole red chillies
5-6 curry leaves
1 onion – finely chopped
Direction Cut the Salmon fillets in 1 inch strips. Marinate the fillet with turmeric, red chili powder and a pinch of salt. Set it aside.
For the Curry: In a bowl, add the chopped tomatoes, ginger paste, garlic pods, tamarind water and a tablespoon of water. Microwave this mixture for 2 minutes. Let it cool down. Add cumin powder and shredded coconut to this mixture and grid it to a paste.
In a pan, add the paste, add the fish pieces, green chillies, salt and cook until the fish is done. Put some red chili power or tamarind paste if you want it spicy or tangy respectively.
For the Garnish: In a separate pan, add 2 tablespoons of coconut oil. Once hot, add the mustard seeds. Once they start popping, add the whole red chillies, curry leaves and onion. Cook for 5 minutes.